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    You are in: Home / Recipes / Slow Simmer Chicken and Dumplins Recipe
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    Slow Simmer Chicken and Dumplins

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    35 mins

    3 hrs

    Kathy in Woodbridge, VA's Note:

    It's the Cracker Barrel recipe. I got it from the Copycat Recipes website. It's rather long but worth it. I was raised eating chicken and dumplins but was never able to re-create it like my daddy's. This recipe is right on target!

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    Ingredients:

    Servings:

    Units: US | Metric

    DUMPLINS

    Directions:

    1. 1
      In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
    2. 2
      When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
    3. 3
      Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
    4. 4
      Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
    5. 5
      Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
    6. 6
      While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
    7. 7
      When the thickened soup has reached the desired consistency, serve hot.

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    Ratings & Reviews:

    • on March 30, 2010

      55

      My family thought this was phenomenal. I had seconds and thirds. Very savory. I love the Cracker Barrel's Chicken and Dumplins but now I can have it without leaving the house.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2009

      45

      Yummy yummy , but I used flat dumplins from the frozen food section.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Slow Simmer Chicken and Dumplins

    Serving Size: 1 (853 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1073.9
     
    Calories from Fat 503
    46%
    Total Fat 55.9 g
    86%
    Saturated Fat 16.7 g
    83%
    Cholesterol 264.9 mg
    88%
    Sodium 2955.2 mg
    123%
    Total Carbohydrate 59.8 g
    19%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.8 g
    15%
    Protein 77.6 g
    155%

    The following items or measurements are not included:

    fresh parsley leaves

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